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This easy no churn cookies and cream ice cream recipe is made with just a few simple ingredients and mixed up in minutes! No ice cream maker is needed! It’s the perfect, cool summer treat.
When it comes to ice cream making, I love a good no churn ice cream recipe. Yes I own a Cuisinart ice cream maker and I’ve made vanilla ice cream from scratch using egg yolks and going to all the fuss. But there’s just something about a quick, easy ice cream recipe that doesn’t need me busting out that electric ice cream maker.
And yes I suppose I could go buy store ice cream, but homemade ice cream you can mix up in minutes somehow makes me feel a little less guilty enjoying it.
For this no churn ice cream recipe, I combined milk and sugar on the stovetop first to sweeten the mixture. Many no churn ice cream recipes use sweetened condensed milk but I decided to make this recipe with milk and sugar.
Store bought ice cream has gotten nothing on this cookies and cream ice cream recipe on a hot summer day (maybe even use in an ice cream cake?) In a just a few hours you’re going to have homemade ice cream. Oreo lovers are going to go nut over this recipe.
- In less than 10 minutes of prep make this Peanut Butter Cup Ice Cream (No Churn) to enjoy all summer!
- Mint chocolate chip ice cream is one of my favorite ice creams and it will become one of yours too!
- Cotton Candy Ice Cream Recipe is a kid favorite recipe your whole family will love!
Why You Will Love This Recipe
- No ice cream maker needed – You can make this cookies and cream ice cream in your stand mixer or with a hand mixer and then freeze in a loaf pan. There’s no need for an ice cream maker!
- Just A Few Simple Ingredients – You only need a few simple ingredients that you can find in your pantry for this ice cream.
- Perfect no bake treat – This easy cookies and cream ice cream is a perfect no bake treat for summer time.
- Milk – You can use low fat milk, whole milk, or non-dairy milk. I prefer whole milk for richness.
- Granulated Sugar – Used to sweeten. You can replace the milk and sugar with sweetened condensed milk and skip heating the milk and sugar together in the stovetop. Just simply fold the condensed milk into the heavy cream.
- Vanilla extract – I prefer to use pure vanilla extract but imitation will also work.
- Heavy Whipping Cream – You want to use heavy cream or heavy whipping cream and not half and half for best texture.
- Chocolate sandwich cookies– Or Oreo cookies. You want to roughly chop the Oreo cookies.
- Cones – Optional of course! Serve in a bowl instead.
How To Make This Cookies And Cream Ice Cream
Place bowl and beaters for whipped cream in freezer for 10 minutes before starting. This will help whip up the whipped cream to full volume.
Combine milk and sugar in a small saucepan on low heat and whisk just until sugar has dissolved. This should only take about 1 minute. Remove from heat and add vanilla extract. Set aside in the refrigerator to cool.
In a large chilled mixing bowl you placed in the freezer from earlier, with an electric mixer, whip heavy cream on medium high speed for about 3 minutes or until stiff peaks form.
Add in sweetened milk from step 1 and beat until everything comes together.
Fold in most of the crushed Oreos, reserving some of the crushed Oreos for the top, and transfer to a freezer safe container.
Top with additional Oreo cookies. Cover with aluminum foil and freeze for at least 6 hours.
- Use condensed milk – For this no churning ice cream, you can swap the milk and sugar for sweetened condensed milk instead. Skip heating the milk and sugar and simply fold the sweetened condensed milk into the heavy cream that’s been whipped.
- Add a different extract– Try stirring in a different extract like peppermint extract.
- Add chocolate chips – Stir in 1 cup chocolate chips to the ice cream base. Try semi-sweet chocolate chips, milk chocolate chips, or white chocolate chips.
- Use gluten free Oreos – To make this gluten free Oreo ice cream, just swap the regular Oreos for gluten free variety.
- Use vanilla bean – Instead of vanilla extract, you use vanilla beans or vanilla bean paste for even more authentic flavor.
- Hot Fudge – Nothing beats an ice cream sundae topped with homemade hot fudge!
- Caramel Sauce – Drizzle on some homemade caramel sauce.
- Whipped Cream – Dollop even more whipped cream on top before serving!
- Top with rainbow sprinkles! – Before serving a scoop of this cookies and cream ice cream, top with some rainbow sprinkles or chocolate sprinkles.
- Make an ice cream sandwich– Make some homemade chocolate chip cookies and scoop some ice cream between two cookies.
FAQs about Oreo Ice Cream
This cookies and cream ice cream will last in the freezer in a freezer container for several weeks. For best results, consume within the first two weeks before ice crystals form.
It’s best to store the ice cream in an airtight container, in your freezer. To prevent ice crystals from forming do not store in the freezer door, where the temperature can fluctuate when the door is opened frequently.
There’s no need for an ice cream machine for this recipe. There’s no need to churn it first in an ice cream maker. Simply prepare the ice cream mixture and freeze in a loaf pan until smooth and creamy.
More Homemade Ice Cream Recipes
Cookies & Cream Ice Cream (No Churn)
- 1 cup (240 ml) milk
- ¾ cup (150 g) granulated sugar
- 1 teaspoon vanilla extract
- 2 cups (480 ml) heavy whipping cream
- 10 ounces chocolate sandwich cookies (Oreos) roughly chopped, divided
- Combine milk and sugar in small saucepan on low heat and whisk just until sugar has dissolved. This should only take about 1 minute. Remove from heat and whisk in vanilla. Set aside or place on trivet or towel in refrigerator to cool.
- In large bowl, beat whipping cream with hand mixer for about 3 minutes or until you achieve a whipped cream consistency. Add in sweetened milk and beat another few seconds until everything comes together.
- Fold in most of the cookies, reserving some for the top, and transfer to loaf pan. Top with additional cookies. Cover with aluminum foil and freeze at least 6 hours.
- You can use whole milk, low fat or non-dairy milk if you prefer.
- The milk just needs to warm slightly to melt sugar, so no need to heat it longer than necessary since it should be room temperature or cooler when adding to the whipped topping.
- Best if frozen overnight. Store in freezer, covered, for up to 1 week.